Afyon Musakka with Chickpeas

Ingredients:

3 medium size eggplants
1 medium size onion
3 medium size green peppers
1 medium size tomato
200 ml chopped tomato
120 gr boiled chickpea
250 gr low fat ground meat
40 ml sunflower oil
15 gr salt
15 gr black pepper
200 ml hot water

For Frying:
300 ml sunflower oil

Chop the onion small. Heat sunflower oil to prepare the meat mixture. Roast the onions until they are golden. Add ground meat, green peppers and cook 5 minutes. In another pan, heat sunflower oil for frying. Peel and slice the eggplants round, then fry. Drain the extra oil and put in an oven pot. Add chopped tomato and black pepper to meat mixture. Cut the green peppers to half, take the seeds out and chop into 6 pieces. Cut the tomato to half, remove the green parts and slice in half moon shape. Place the fried eggplants in the pot to cover the bottom. Pout the meat mixture on eggplants. Put the boiled chickpeas on it. Pour the hot water. Garnish with sliced tomatoes and green peppers. Cook in oven for 20 minutes at 180 degrees. Serve hot.

Bon Appetite!